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Cottage pie- baked in a white rectangular dish. There is some plated with a fork, and blue napkin.
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5 from 2 votes

Easy Flavorful Cottage Pie Recipe

Cottage Pie is a vintage, warm, wholesome dish that's made with ground beef, potatoes, mixed vegetables, and seasonings. It's often called Shepherd's Pie but technically is different because Shepherd's Pie contains lamb.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: cottage pie, Cottage pie recipe, Shepherd's pie
Servings: 6 servings
Calories: 634cal
Author: Jared Desrosiers
Cost: $6


  • Oven & stovetop 
  • 6 quart stockpot
  • measuring cup
  • Potato peeler
  • cutting board
  • chef's knife
  • Large, deep-walled skillet (with a lid) 
  • Wooden Spoon
  • Strainer 
  • Potato masher (or hand mixer)
  • 9″ x 13″ inch deep-walled casserole dish
  • rubber spatula


  • 1 ½ pounds ground beef 80/20 blend
  • 12 ounces frozen mixed vegetables
  • ¾ cup onion chopped
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock

Mashed Potatoes

  • 2 pounds Russet potatoes scrubbed, peeled, cubed.
  • 8 tablespoons butter
  • ½ cup whole milk
  • ¼ teaspoon black pepper
  • teaspoons salt divided (for boiling potatoes, and mashed potato seasoning).


  • Scrub the potatoes clean, and peel them. Cube them into small, even chunks. Fill your stockpot with cold water to cover all of the potatoes and then about 2 inches of extra. Add 1/2 teaspoon of salt to the water.
  • Cover the potatoes and bring to a boil. Allow potatoes to boil for about 10-15 minutes or until fork tender. Once tender, drain any excess water over the sink. Return potatoes to the pot; add butter, milk, salt, and pepper. Mash using a hand mixer, or potato masher until light and fluffy; set aside.
  • In a large, deep-walled skillet, over medium-high heat, add 1 tablespoon of butter, and onion. Cook for about one minute stirring occasionally before adding in the frozen vegetables. Add in the meat, and turn the heat up to high. Use your wooden spoon to break up the meat as it cooks. It will go from bright pink to a brown coloring.
  • Add in Worchestshire sauce, broth, garlic powder, onion powder, salt, and pepper. Cover pan, and bring to a simmer over medium-low heat for around 15 minutes. This is not a thick gravy so there will still be moisture in the pan.
  • Transfer meat and vegetable mixture to a large 9″ x 13″ casserole dish.
  • Layer mashed potatoes on top of the meat and veggie mixture. Use a rubber spatula to smooth over the mixture.
  • Bake uncovered for 30 minutes. The pie will have a nice crust on top from the buttery, baked potatoes.
  • Allow to sit for 5 minutes before serving warm.


Nutritional values may vary and are meant to be a guide. 
If you want to store your Cottage Pie, just follow these easy steps.
Cottage Pie will last up to 3 days when stored in an airtight container in the refrigerator. Heat it in the microwave, on a microwave-safe plate until warmed throughout.


To freeze this dish, prepare it in a disposable aluminum pan with a cover- no need to prebake! Cover the layered, cooled, unbaked pie in layers of plastic wrap to keep it fresh. To bake, uncover pie, and place it on the center rack of the oven. Bake for one hour (or until heated throughout) at 350 degrees Fahrenheit. It may take slightly longer depending on your oven.


Serving: 1portion | Calories: 634cal | Carbohydrates: 38g | Protein: 26g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 15121mg | Potassium: 1202mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3500IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 5mg